Sfenj are doughnut-like Moroccan fritters made with sticky unleavened batter. The dough is traditionally formed into rings and deep-fried till brown and crispy on the outside. The interior should be light, fluffy, and chewy. When sold by street vendors, these fritters are normally served hot and can be eaten plain or coated with icing sugar.

In Morocco, sfenj is frequently made on the spot by street vendors who use skewers to remove the freshly made sfenj from the oil and tie a couple together with a “ribbon” of palm leaf. Some consumers request that the fried doughnuts be flattened or smashed before being returned to the oil for a second cooking for an extra crispy texture.



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  • 2 teaspoons active dry yeast
  • 1 1/4 warm cups water divided
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil for frying
  • Granulated sugar or confectioners' sugar optional


  • In a small bowl, dissolve the yeast in 1/4 cup of the warm water and set aside to proof for 10 or 15 minutes.
  • In a large bowl, combine the flour with the salt and the remaining 1 cup warm water. Add the yeast mixture and stir vigorously with your hand or a heavy wooden spoon until smooth. The dough should be too sticky to knead or shape, almost like a thick batter.
  • Cover the bowl with a towel and leave the dough to rise for 3 to 4 hours, until double or triple in bulk.
  • In a wide, deep pot, heat 2 to 3 inches of vegetable oil over medium heat until hot.
  • Set out a bowl of water. Dip your hands in the water, then pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
  • Repeat with additional portions of dough until you've added as many sfenj as will fit comfortably in your pot; do not overcrowd. Wet your hands as necessary to keep the dough from sticking as you work with it.
  • Fry the sfenj until golden brown, turning once or twice. Remove the cooked sfenj to a plate lined with paper towels to drain.
  • Repeat shaping and frying until you've used up all the dough.
  • If desired, finish the hot sfenj by dipping in granulated sugar or by dusting with powdered sugar.
  • Serve the sfenj hot or warm; they lose their texture and appeal when cold.
  • Enjoy.


The key to crispy and light doughnuts is making sure you are frying at the right temperature, which is 365 F. It is best to use a deep-fry or candy thermometer to help maintain the temperature and know if you need to raise or lower the heat. It is natural for the oil to drop in temperature right after you add the doughnuts, and for the oil temp to rise over the course of a few batches, so keep your eye on the thermometer.
Sfenj is best-enjoyed piping hot or warm, so if they've cooled before serving time, do reheat them briefly in the oven.
Although other types of doughnut dough can be left overnight in the refrigerator, sfenj dough will become hard and difficult to work with and may turn sour if chilled.
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Nympha Nzeribehttps://www.anteriorstrides.com/
Hi there! I'm Nympha Chinenye Nzeribe, a writer and lifestyle enthusiast. Food consumption, has since the inception of time, been an inevitable part of our lives. Here, I commit to highlighting the history, uniqueness, and cooking realities of several dishes. Stay with me.

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